Making Royale Garnish

Preparation info
    • Difficulty


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By Anne Willan

Published 1989

  • About

Royales are tiny decorative shapes of egg custard made with fish, poultry or meat consommé. After baking in a ramekin, the custard is left to cool, then sliced and cut into tiny shapes with a knife or aspic cutter. Add the royale garnish to the hot consommé just before serving.


To Make the Custard

whisk 1 egg with 3 egg yolks and ⅔ cup/150 ml consommé until thoroughly mixed. Season and pour into a buttered mold or ramekin. Skim any foam from the surface. Set in a water bath and bake at 350°F/175°C until the custard is set, about 20 minutes, then chill. Cut the custard into ¼ in/6 mm slices. Using a knife or aspic cutters cut the slices into tiny shapes such